ABSTRACT
The demand for cocoa beans is growing immensely in the world today due to the increasing consumption of cocoa butter, syrups, pastes and all kinds of chocolates, resulting in the rising of price of beans, which in term encouraging the farmers to increasing their productivity. The cocoa beans used in this project work were obtained from IPELE Farm Owo, in Ondo State, Nigeria. The cocoa beans were sundried after fermentation for 5days and dishelmed. The bean and shell were separately milled into powder. The chemical composition of both seed and shell flour/powder were investigated according to AOAC (1980). The proximate composition of the beans of the cocoa are:- Moisture (12%), Ash (6%), Lipid (17.2%), Protein (2.98%), Fibre (34.8%), and carbohydrate (34.98%). The mineral composition for cocoa bean were:- calcium (0.0503mg/g), potassium (0.117mg/g), copper (0.00058mg/g), Zinc (0.00115mg/g), Iron (0.00092mg/g) and magnesium (0.00579mg/g). The mineral composition for the cocoa shell were:- calcium (0.0591mg/g), potassium (0.187mg/g), copper (0.00072mg/g), Zinc (0.0012mg/g), Iron (0.00542mg/g) and magnesium (0.00572m,g/g). from the results, it suggest that cocoa bean is a good sources of protein, calcium and potassium, thus it can be taken often for the maintenance of body system. And also the shell has a beneficial for animals as feed because it contain high amount of potassium and for plant growth. 
 

TABLE OF CONTENT
Title page-    -    -    -    -    -    -    -    i
Approval page -    -    -    -    -    -    -    ii
Dedication -    -    -    -    -    -    -    -    iii
Acknowledgement-    -    -    -    -    -    -    iv
Abstract-    -    -    -    -    -    -    -    -    v
Table of content -    -    -    -    -    -    -    vI

CHAPTER ONE
1.0    Introduction-    -    -    -    -    -    -     1
1.1    Aims and Objective of the Study -    -    -    4
1.2    Scope of the Study -    -    -    -    -    -    5
1.3    Statement of Problem-    -    -    -    -    5
1.4    Limitation of the Study-    -    -    -    -    6

CHAPTER TWO
2.0    Literature Review-    -    -    -    -    -    8
2.1    Harvesting And Production of Cocoa -    -    9
2.2    Processing and Pod Breaking Of Cocoa -    -    11
2.3    Fermentation Of Cocoa Seeds (Bean)-    -    13
2.4    Drying Of Fermented Cocoa Seed (Bean) -    16
2.5    Health Benefits Of Cocoa Consumption -    -    18
2.5.1    Health Benefits Of Cocoa Shell -    -    -    21
2.6    Uses of Cocoa Beans and Shell -    -    -    22
2.7    Proximate Analysis -    -    -    -    -    -    23
2.7.1    Moisture Content-    -    -    -    -    -    23
2.7.2    Lipid Content-    -    -    -    -    -    -    24
2.7.3    Crude Protein Content -    -    -    -    -    24
2.7.4    Ash Content-    -    -    -    -    -    -    25
2.7.5    Crude Fibre Content-    -    -    -    -    26   
2.7.6    Carbohydrate  -    -    -    -    -    -    27
2.8    Mineral Analysis-    -    -    -    -    -    28

CHAPTER THREE
3.0    Methods and Materials -    -    -    -    -    29
3.1    Sample Collection -    -    -    -    -    -    29
3.2    Preparations of Materials -    -    -    -    29
3.3    Apparatus -    -    -    -    -    -    -    29
3.3.1    Equipment Used -    -    -    -    -    -    30
3.3.2    Reagent Used -    -    -    -    -    -    -    30
3.4    Proximate Analysis -    -    -    -    -    -    31
3.4.1    Determination of Moisture Content
(AOAC, 1980)-    -    -    -    -    -    -    31
3.4.2    Determination of Ash Content
(AOOAC, 1980) -    -    -    -    -    -    33
3.4.3    Determination of Lipid Content (AOAC, 1980) -    34
3.4.4    Determination of Crude Fibre (AOAC, 1980) -    36
3.4.5    Determination of Crude Protein -    -    -    37
3.4.6    Nitrogen Free Extract (NFE) Carbohydrates-    38
3.5    Mineral Analysis -    -    -    -    -    -    38

CHAPTER FOUR
4.0    Result and Discussion -    -    -    -    -    41
4.1    Result -    -    -    -    -    -    -    -    41
4.2    Discussion-    -    -    -    -    -    -    42

CHAPTER FIVE
5.0    Conclusion and recommendation -    -    -    47
5.1    Conclusion -    -    -    -    -    -    -    47
Reference